This homemade pesto pasta is a longtime family favorite, made with basil pesto, heavy cream, freshly grated Parmesan, and a generous helping of oven-dried tomatoes. It’s a simple, satisfying dinner that comes together in about the time it takes to cook a pot of pasta.
I originally started making this dish for my daughter, and to this day, it’s one of the meals I love to prepare when she comes home for a visit. Over the years, we’ve made a few variations, but the combination of pesto, cream, and Parmesan has remained the heart of the recipe.
A Family Favorite
Every summer, we make Classic Basil Pesto in abundance, freezing it in half-cup portions to enjoy throughout the year. This pasta is one of our favorite ways to put that supply to good use.
It’s an easy meal to pull together, but one that always feels a little special. The pesto does most of the heavy lifting, bringing wonderful basil and garlic flavor to the sauce, while the cream and Parmesan turn it into something substantial enough to coat a generous bowl of pasta.
In more recent years, I’ve started adding our Oven-Dried Juliet Tomatoes, too. They’re a wonderful addition, bringing a little sweetness and concentrated tomato flavor to the finished dish.
Why You'll Love This Pesto Pasta
It comes together quickly, taking just a couple minutes longer than the pasta cooks.
It’s a wonderful way to use homemade pesto from the freezer.
The ingredients are simple, but the finished meal feels special enough for company.
The sauce is versatile and equally delicious served with chicken instead of pasta.
- Make a big batch and fill lunches for the week.
Six Basic Ingredients
Pasta: Penne or shells work particularly well, catching the sauce in all their little nooks and crannies.
Basil pesto: Homemade is my preference. I freeze ours in half-cup portions, which makes preparing this recipe especially convenient.
Heavy cream: Creates the base of the sauce and balances the stronger flavors of the pesto.
Parmesan: Freshly grated Parmesan adds wonderful flavor and helps bring the sauce together. Keep a little extra for serving. This rotary cheese grater is my favorite tool for the job.
Over-dried tomatoes: I use our oven-dried Juliet tomatoes, roughly chopped. They’re a lovely addition, though the pesto remains the main flavor of this dish.
Salt and pepper: Season to taste.
Make It with Chicken Instead of Pasta
Although I originally created this as a pasta dish, my husband and I often enjoy a version made with chicken, skipping the noodles altogether. Shrimp would also be wonderful.
I usually add cooked onions to that variation, along with the pesto sauce and roasted tomatoes. It’s delicious served on its own and has become another favorite way to use our summer pesto supply.
Using Homemade Pesto Throughout the Year
One of the reasons I love this recipe so much is that it makes good use of something we prepare in abundance each summer. Having homemade pesto in the freezer means a flavorful dinner is never very far away.
And if you happen to have roasted tomatoes tucked away alongside it, all the better! You can find my method for preparing and freezing those here:
Basil Pesto Pasta with Oven-Dried Tomatoes
Ingredients
- 6 ounces pasta penne or shells work well
- ½ cup basil pesto
- 2 cups heavy cream
- 2 cups oven-dried tomatoes* chopped
- 1 cup freshly grated Parmesan cheese plus extra for serving
- Salt and black pepper to taste
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta.
- Prepare the sauce. In the same pot, combine the pesto and heavy cream. Warm over medium-low heat, whisking until thoroughly combined and heated through.
- Combine. Add the roasted tomatoes and cooked pasta to the sauce. Pour in a little reserved pasta water, if desired, to loosen the sauce. I typically use about ½ cup. Stir until the pasta is evenly coated.
- Finish and serve. Stir in the Parmesan cheese. Season with salt and black pepper to taste. Allow the pasta to simmer gently for a few minutes, until the sauce has thickened slightly. Serve with additional freshly grated Parmesan.